Italy according to the degree of coarseness of the flour grinding, the flour from fine to coarse divided into 00, 0, 1, 2. To choose to choose tipo 00 flour, that is, the most finely ground flour. The pasta made from the standard flour has a particularly al dente and hard texture and is suitable for making ramen noodles, not for making soft egg pasta.

* Many Southern recipes also mix semolina, a coarse-grained durum wheat flour, into semolina, which is often used in dry pasta to make the pasta firmer and to increase the roughness of the surface to hold more sauce.

"Tip 2: Choose high-quality fresh eggs"

One of the key things to look for in fresh egg pasta is egg flavor, so the quality of the eggs is very important - if they're not good enough for the pasta, it won't have enough flavor, and if they're not fresh, the pasta will have a fishy taste.

* We recommend choosing fresh, organic eggs, not only to make your pasta more flavorful, but also, as mentioned in Food and Cooking, the yolks of organic eggs are generally darker than the yolks of feed-prepared eggs, a deeper shade of orange, which means that a good egg will make your pasta more yellow and beautiful.

"Secret number three, use all eggs and pasta, no water!"

To make the pasta more yellow and eggy, add as much egg in as possible. Because eggs also contain water, 48% in the yolk and 90% in the egg white, you don't need to add a drop of water when mixing the noodles with eggs.

* Pay attention to the proportion of egg yolk, if you add all the egg yolk, although the noodles are very yellow and beautiful, but due to the yolk contains too little water, the production is very dry and laborious, and the fat contained in the yolk will destroy the gluten of the noodles, and can not make a thin and large crust.

* The recommended whole egg yolk ratio is 1:2, which means 1 whole egg with 2 extra yolks.

"Secret #4, add a little salt and olive oil to the dough!

Salt is recommended for pasta, just as it is for spaghetti. It makes the pasta more flavorful, and it also makes the pasta more al dente, which is one of the reasons why we add salt to our Chinese pasta dishes.

Add a spoonful of olive oil, this step can be omitted, but the addition of fat will make the pasta gluten weakened, the texture becomes softer, if you want your pasta softer, then you can add a small spoonful of olive oil in this step, and the addition of olive oil can enrich the flavor of the pasta.